Brown 1lb ground chuck and 1lb course ground chili meat. Add one large chopped sweet onion. Cook until onions are soft. Add one tsp garlic powder or about 5 chopped fresh garlic cloves. Add
1tsp oregano and 1tbsp cumin. Add 3 tbsps chili powder. Mix well and cook on high heat for about 5 minutes. Chop 3 pickled mild jalapenos and add to meat mixture. Add 1tbsp Louisiana Hot Sauce. Mix well. Add 1 large
can of tomatoe sauce and enough good water (I use RO water) to cover the meat. Cook on high heat until the mixture begins to boil then turn heat down to simmer and simmer for about 1 hour. Just before you are ready
to serve, in a measuring cup, mix about a half cup of flour to a half cup of good water. Mix well. Slowly add to pot while you stir. The liquid will soon become thick. Turn the fire off and let sit until cool enough
to put into the refrigerator. Refrigerate overnight. When you take it out of the refrigerator, peel off the grease that has accumulated on the top. Reheat the chili and serve with shredded cheese and chopped onions.
This recipe makes GREAT enchiladas and TERRIFIC chili pie. Its good over hotdogs too.
Notice: don't add salt until you are ready to serve - add salt to taste - This chili is not a HOT chili - you can add more jalapenos to make it hotter.